Cuisine

Introduction

The
Indian cuisine is as diverse as its culture, languages, regions
and climate. Every state of India brings its own unique dishes and
subtle variations to popular dishes. The range of dishes are impressive
when regional variations are taken into consideration. Very often
the taste, colour, texture and appearance of the same dish changes
from state to state.

Milk products like ghee (clarified butter) and dahi (Yoghurt),
buttermilk, sour cream, cottage cheese, a variety of dals
(lentils) and regional vegetables are other common ingredients
in Indian cooking.

Breads are made with wheat, rice and ground legumes depending
on the part of the country.